Hearty Sae-Maeng-Yi and Oyster Rice Cake Soup for Winter
A Warming Bowl of Sae-Maeng-I and Oyster Tteokguk for the Deepest Winter
This is a special delicacy that can only be enjoyed during the cold winter months. I originally planned to make it as a simple soup, but since I had some leftover tteokguk rice cakes from the New Year, I decided to turn it into a tteokguk! It was incredibly refreshing and one of the most delicious meals I’ve had in a while!
Main Ingredients- Sae-maeng-i (seaweed) 150g
- Fresh Oysters 150g
- Water 1L
- Tteokguk Rice Cakes 2 bowls (approx. 300g, soaked in water)
Anchovy and Kelp Broth Ingredients- Dried Anchovies (large) 6 pieces
- Dried Kelp 4 pieces (approx. 10cm x 10cm)
- Scallion Roots 1 piece
- Dried Shiitake Mushroom Stems 4 pieces
- Dried Anchovy (for soup, optional) 1 piece
- Dried Anchovies (large) 6 pieces
- Dried Kelp 4 pieces (approx. 10cm x 10cm)
- Scallion Roots 1 piece
- Dried Shiitake Mushroom Stems 4 pieces
- Dried Anchovy (for soup, optional) 1 piece
Cooking Instructions
Step 1
Soak the tteokguk rice cakes in water for at least 30 minutes. This ensures they become soft and tender when cooked, resulting in a delicious texture.
Step 2
If you’ve purchased pre-cleaned sae-maeng-i, it’s convenient. If not, place the sae-maeng-i in a bowl of water and gently swish it around to remove any impurities. Avoid washing for too long, as it can diminish the flavor. Rinse it about twice lightly and then drain well.
Step 3
Carefully clean the fresh oysters. In a small bowl, add about 1 tablespoon of salt to 1 cup of water. Gently swirl the oysters in this saltwater with your hands. This helps remove any grit and reduces any potential fishy odor. Rinse them 2-3 times under cold running water and drain them on a sieve. Be gentle to avoid breaking them apart.
Step 4
In a pot, combine 1L of water with the cleaned dried anchovies (with innards removed), kelp pieces, scallion roots, dried shiitake stems, and the optional dried anchovy for soup. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes to create a flavorful anchovy and kelp broth. It’s best to remove the kelp after 10 minutes to prevent a bitter taste.
Step 5
Once the broth is ready, remove and discard all the solid ingredients (kelp, anchovies, scallion roots, shiitake stems). For a clearer broth, you can strain it through a fine-mesh sieve. Now, add the minced garlic, soup soy sauce, fish sauce, and 0.5 tsp of salt to the clear broth. It’s best to season lightly at first and adjust later.
Step 6
When the seasoned broth starts to boil, add the soaked tteokguk rice cakes. Cook until the rice cakes are soft and tender, stirring occasionally to prevent them from sticking to the bottom of the pot.
Step 7
Once the rice cakes are cooking, add the prepared fresh oysters and sae-maeng-i. Cook over medium-low heat after adding these ingredients. Avoid boiling vigorously. Overcooking sae-maeng-i can make its texture tough and dilute the flavor. Cook for about 5 minutes from the moment you add the rice cakes, just until the oysters are cooked through and the sae-maeng-i is tender. If you’re concerned about any fishy taste, add just a tiny splash of vinegar (a drop or two) – it really brightens up the soup!
Step 8
Finally, sprinkle a pinch of black pepper for added aroma. Your delicious Sae-Maeng-I and Oyster Tteokguk is ready! Enjoy this warming dish immediately to chase away the winter chill.
